Specialty Estate
Medium, anaerobic natural processed. Berry fruity with low acidity and strong flavours. A complex and clean tasting cup

Hailing from the farm named Tres Milagros (Three Miracles) because it would need nothing short of miracles to save after acquiring it, Nelsyn Hernandez used his experience in agronomy started to turn the farm around, using strategic fertilization, soil management techniques, and replacing old coffee trees with newer, more productive varieties. Working with celebrated coffee producer Camilo Merizalde in 2013, they’ve implemented several experimental processing techniques with fantastic results.

This coffee goes through anaerobic fermentation in mossto (juice from crushed coffee cherries) for 72 hours and dried on raised beds for 18 days before finishing up in Guardiolas (mechanical driers) to ensure even drying. This process delivers a wildy tasting coffee with lots of jammy fruit.